Makki Ki Roti Methi Walli
Pan baked Indian bread made from maize flour, stuffed with Fenugreek
Serving 2-3 persons
Preparation Time: 10 minutes
Cooking Time: 5 minutes
|3 Cups||Maize Flour|
|2 Cups||Fenugreek Leaves|
|1 Medium||Finely Chopped Onion|
|3 Tablespoons||Finely Chopped Coriander leaves|
|2 Tablespoons||Grated Ginger|
|2 ||Finely Chopped Green Chillies|
|1 Tablespoon||Pomegranate powder or|
|1 Tablespoon||Mango Powder|
|1 Tablespoon||Garam Masala|
| ||Warm Water to knead the dough|
| ||Salt to Taste|
In a blender blend methi leaves , onion, ginger , green coriander leaves and green chili.
In a Bowl mix all the ingredients and kneed the dough with warm water by mixing it little by little.
Make equal size of balls and keep them aside
Heat the griddle or tava.
Now take a plastic bag and cut in in 2 square pieces.
Put one piece on the counter top and dust it with some flour.
Take a ball and press it with your hand and make it flat now put it on the plastic paper and flat it out in round shape by pressing it with your hand.
Gently pickup the paper and remove roti from it and transfer it onto the griddle. Turn the roti and rub some oil to it .When the other side is done turn it over and rub oil to other side too. Fry it from the both sides.
Serve it hot with yogurt, butter and Aachar.
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